Beautiful Life Magazine

A good way to speed up the marination process is to toss the kale with olive oil alone, adding the acid only after it’s already wilted (this takes about an hour). Combined with some sort of bean—in this case chickpea salad, but any bean would work just as well—and topped with some sumac-marinated onions (or just plain onions if you like), the salad makes for a hearty side dish or a light lunch.

• YIELD:Makes 4 salads
• ACTIVE TIME:10 minutes
• TOTAL TIME:1 hour 10 minutes

 INGREDIENTS

• 1 bunch kale, tough inner stems discarded, leaves roughly torn (about 1 pound)
• 2 tablespoons olive oil
• Kosher salt
• 1 small red onion, thinly sliced
• 1 teaspoon dried ground sumac berries
• 1/2 teaspoon toasted sesame seeds
• 1 tablespoon juice from 1 lemon
• 1 clove garlic, grated on a microplane grater
• 2 teaspoons dijon mustard
• 1 (14-ounce) can chickpeas or white beans, drained and rinsed
• Freshly ground black pepper

DIRECTIONS

1. Combine kale leaves with olive oil and 1 teaspoon salt in a large bowl. Toss until evenly coated. Allow to rest at room temperature until kale is lightly wilted, about 1 hour.
2. Meanwhile, place onions in a medium bowl and cover with cold water. Allow to rest for 15 minutes. Rinse in several changes of water then carefully dry with a salad spinner lined with paper towels. Combine onions with sumac and sesame seeds. Season to taste with salt.
3. Combine lemon juice, garlic, and mustard in a small bowl. Once kale is wilted, toss kale, lemon juice mixture, and chickpeas in a large bowl. Season to taste with salt and pepper. Serve salad topped with sumac onions.

Print Recipe

Marinated Kale and Chickpea Salad

Course

Lunch, Starter

Servings

servings

Ingredients

• 1 bunch kale tough inner stems discarded, leaves roughly torn (about 1 pound)
• 2 tablespoons olive oil
• koser
• 1 small red onion, thinly sliced
• 1 teaspoon dried ground sumac berries
• 1/2 teaspoon toasted sesame seeds
• 1 tablespoon juice from 1 lemon
• 1 clove garlic grated on a microplane grater
• 2 teaspoons dijon mustard
• 1 can chickpeas or white beans 14-ounce can, drained and rinsed
• freshly ground black pepper

Course Lunch, Starter Servings servings Ingredients 1 bunch kale tough inner stems discarded, leaves roughly torn (about 1 pound) 2 tablespoons olive oil koser 1 small red onion, thinly sliced 1 teaspoon dried ground sumac berries 1/2 teaspoon toasted sesame seeds 1 tablespoon juice from 1 lemon 1 clove garlic grated on a microplane grater 2 teaspoons dijon mustard 1 can chickpeas or white beans 14-ounce can, drained and rinsed freshly ground black pepper

Instructions

1. Combine kale leaves with olive oil and 1 teaspoon salt in a large bowl. Toss until evenly coated. Allow to rest at room temperature until kale is lightly wilted, about 1 hour.
2. Meanwhile, place onions in a medium bowl and cover with cold water. Allow to rest for 15 minutes. Rinse in several changes of water then carefully dry with a salad spinner lined with paper towels. Combine onions with sumac and sesame seeds. Season to taste with salt.
3. Combine lemon juice, garlic, and mustard in a small bowl. Once kale is wilted, toss kale, lemon juice mixture, and chickpeas in a large bowl. Season to taste with salt and pepper. Serve salad topped with sumac onions.

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